Sauce François I
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| Sauce Suprême | ■■■■■■ |
Sauce Suprême refers to a French creamy sauce made from reduced chicken and mushroom stock then added . . . Read More | |
| Boeuf a la provencale | ■■■■■ |
Boeuf a la provencale refers to a French dish of diced boiled beef sauteed in butter with chopped onions . . . Read More | |
| Omble Chevalier à la Genevoise | ■■■■■ |
Omble Chevalier à la Genevoise refers to a famous dish from the Canton of Geneva in Switzerland which . . . Read More | |
| Agneau en Fricassée à la Poulette | ■■■■■ |
Agneau en Fricassée à la Poulette refers to a French dish made of minced or ground lamb that is served . . . Read More | |
| Potée à l' Auvergnate | ■■■■ |
Potée à l' Auvergnate refers to French dish which is a cross between soup and stew made of salt pork . . . Read More | |
| Consomme Bergere | ■■■■ |
Consomme Bergere: Consomme Bergere refers to a French thickened oxtail consomme garnished by asparagus . . . Read More | |
| A la grecque | ■■■■ |
A la grecque is a French term literally means ""in the Greek style" . It refers to vegetables stewed . . . Read More | |
| A l' americaine | ■■■■ |
A l' americaine: a l' americaine is referring to a dish, usually lobster prepared with tomatoes, wine . . . Read More | |
| Beurre Roux | ■■■■ |
Beurre Roux is the French word whihc literally means "brown butter", refers to butter cooked with flour . . . Read More | |
| Garibaldi (Sauce) | ■■■■ |
Garibaldi (Sauce) : Garibaldi refers to a demi-glace sauce that has been seasoned with cayenne, garlic, . . . Read More | |